Leaf Spinach In Cream Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds fresh spinach
- 2tablespoons butter
- ⅓cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- 1tablespoon finely chopped shallots
Nutritional analysis per serving (4 servings)
181 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 8 grams protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the spinach and discard any tough stems and blemished leaves. Rinse the spinach well and pat or spin dry.
- Step 2
Heat the butter in a deep heavy skillet or casserole and add the spinach. Turn it over until it wilts. Add the cream, salt, pepper and nutmeg and toss. Cook about 1 minute and add the shallots. Cook about 30 seconds and serve.
Private Notes
Comments
I used dried shallots (they’re nutty and a bit sweet - I can eat them right out of the jar) so cooked them in the cream to soften a bit. I skipped the nutmeg and added about a half cup of super fine grated aged Reggiano Parmesan. It was heavenly.
Franey's recipes are usually good. This one is a notable exception. If you make this recipe, you'll end up with a soupy mess. I should have picked up on it, but I was in a hurry. Think about it: where does the water go as you wilt the spinach? How does the cream thicken in such a short time? Skip this one; there are much better recipes out there.
So simple and comforting. Tastes fine as a pink sauce with homemade Fresh Tomato Basil sauce mixed in 1:1. Thanks again NYT Cooking!
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